Making Chili!

DayDreamer said:

My first attempt at chili! And a success, too.
I made this recently and it was great. A big hit with the BF, too.
Calorie count is 197 cal and 5 grams fat for 8 oz, which is a nice size
serving. I was given that cal count by the person who gave me the
recipe, but I would imagine it could vary depending on how lean your
ground beef is, no? I believe I used 90% lean ground sirloin for the
meat. I followed the basic recipe (I didn`t do any of the stuff to make
it extra spicier and I thought it was just about the perfect level of
spicy-ness, but some may like it hotter). I served with a loaf of nice
crusty Italian bread.
I`d love to hear others in the group "tried and true" chili recipes,
too.

I don't use a recipe, but when I made chili a few months ago I paid
pretty close attention to what I was doing and I wrote everything down
afterwards. Measurements are approximate. Substitute cornmeal for the
oats if you want.

Bob's Red Chili Without Tomatoes

1 to 1.5 pounds ground venison (or beef hamburger meat)
1 pound frozen ground turkey, thawed (or beef stew meat, or cube steak)
1 large (or 2 small) yellow onions
2 cups water
8 dried New Mexico or Guajillo chile peppers
4 large dried Ancho chile peppers
2 tsp. dried oregano
1/2 tsp cumin
1/2 tsp black pepper
1 tsp garlic powder
2 (15 oz) cans beef broth
1 (15 oz) can pinto beans or "chili beans"
1 Tbsp rolled oats
cayenne pepper, to taste [I used between 1/4 and 1/2 tsp]

Break up the venison in a large skillet and begin browning over high
heat. When the meat has turned gray and there is some grease in the
pan, add the turkey. Continue cooking until all is thoroughly done and
browned somewhat. Transfer to a large stockpot. Sit the dirty skillet
aside for later.

Remove stems from New Mexico chiles and put peppers in blender. Whir
until they are ground up pretty good. Tear the ancho chiles into large
pieces, removing stems and seeds. Put in small saucepan with the water;
simmer for 10 minutes.

Meanwhile, coarsely chop onions and sauté in the grease remaining in the
skillet. When onions are soft and becoming translucent, transfer to the
stockpot.

Pour the stewed anchos and water into the blender with the ground chiles
and blend until liquified. Pour the chile paste into stockpot. Rinse
the blender with a little water and pour that in the stockpot.

Add all remaining ingredients except the beans and the oatmeal. Simmer
for several hours. Add canned beans and simmer another 20 minutes.
Adjust seasoning (salt, black pepper, cayenne pepper, and maybe garlic
powder) to taste. Add the oatmeal, and simmer 10 or 15 minutes until
thickened (stir occasionally because it can burn at this point.)

I was overjoyed to hear [email hidden] (DayDreamer) say:

Quoted message said:

I`d love to hear others in the group "tried and true" chili recipes,
too.

Since discovering black beans, I'll never go back to kidney beans. 🙂

* Exported from MasterCook *

Damsel's Midwestern Black Bean Chili

Recipe By 😄amsel in dis Dress
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces dried black beans -- rinsed and sorted
1 pound ground beef
1 pound beef stew meat -- 1/2" cubes
1 medium onion -- finely chopped
1 medium green pepper -- finely chopped
1 clove garlic -- finely minced
28 ounces crushed tomatoes
5 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
water -- as needed

Rinse and sort the beans. Place into a 3-quart saucepan with 2 quarts of
water. Bring to a boil, and remove from heat. Let stand for one hour.
Drain; add fresh water, and bring to a second boil. Reduce heat and simmer
for one hour. Drain.

Coat stew meat with a small amount of flour. While beans are cooking,
brown ground beef and stew meat in a 4-quart saucepan (start the ground
beef first, so there is some fat in the pan to keep the stew meat from
sticking). When meat is browned, add the onion and green pepper. Cook
until the onion is translucent. Drain off any excess fat. Add garlic,
tomatoes, and spices. Simmer until beans are ready. Add beans and water,
if needed. Cook until beans are desired texture. Adjust seasonings if
needed.

Serve with crackers and shredded cheddar or monterey jack cheese.

Yield:
"4 quarts"

- - - - - - - - - - - - - - - - - - -

--
Coming at you live, from beautiful Lake Woebegon

Damsel in dis Dress wrote:
(snip)

I still use kidney beans, but I wouldn't dream of making chili without
at least SOME black beans - especially vegetarian chili. Actually, I
make chili 16 quarts (or more) at a time in one of those big roasters.
I will post the recipe once I get it written down (if Google
cooperates!)
Lynn from Fargo
Thinking of bringing buffalo chili to the Southern Minnesota Cook In
in July

I was overjoyed to read that "Lynn from Fargo" <[email hidden]> posted:

Quoted message said:

Damsel in dis Dress wrote:
(snip)

I still use kidney beans, but I wouldn't dream of making chili without
at least SOME black beans - especially vegetarian chili. Actually, I
make chili 16 quarts (or more) at a time in one of those big roasters.
I will post the recipe once I get it written down (if Google
cooperates!)

Lynn from Fargo
Thinking of bringing buffalo chili to the Southern Minnesota Cook In
in July

Whoo-hoo! Crash and I both loved your marinated, skewered buffalo chunks.
Same with the lamb. We had never had either before. If you make this for
the cook-in, Crash will worship you forever. <G> I'm really looking
forward to seeing you again. You're a real sweetheart. 🙂

Carol
--
Coming at you live, from beautiful Lake Woebegon

Quoted message said:

I was overjoyed to read that "Lynn from Fargo" <[email hidden]> posted:

Quoted message said:

I still use kidney beans, but I wouldn't dream of making chili without
at least SOME black beans - especially vegetarian chili. Actually, I
make chili 16 quarts (or more) at a time in one of those big roasters.
I will post the recipe once I get it written down (if Google
cooperates!)

Lynn from Fargo
Thinking of bringing buffalo chili to the Southern Minnesota Cook In
in July

Any chance that you might make that killer chicken salad again?

I'm still trying to figure out what my contributions will be. Possibly
shrimp rangoon and potstickers. We've also been accumulating fondue pots,
so we may do that on Friday evening.

Carol
--
Coming at you live, from beautiful Lake Woebegon

_.-In rec.food.cooking, DayDreamer wrote the following -._

Quoted message said:

My first attempt at chili! And a success, too.

I have been working on a chili as well. I am on revision four at this
time. The challange has been finding the way to make it so that both
5824 and I like it. She likes ground beef I like chunks of beef. She
can't stand onions and bell peppers an I love them. And she likes her
chili to have a thick gravy.

Here is what I have come up with so far.

Chili H4 ****
Servings: Fourteen (1 1/2 cups each for lunchs)
1 tbsp shortening
1 lb cubed stew meat
2 lb lean ground beef
5 cans kidney beans (drained)
1 1/2 onions, chopped
14.5 ounces chrushed tomatoes
1 (12 oz) tomatoe paste
2 - 5 fresh peppers (1 hobenaro 2 jalapino)
1 tbsp ground cumin
1 tbsp chili powder
1/2 tsp red peper
2 cans beer
500 ml red wine

# chop beef
# chop pepers (deseed if you want) and onions
# Melt the shortening in a large skillet over medium high heat.
# in large sauce pot on medium heat add paste, tomatoes, beans, spice,
# beer & wine
# Add the stew meat to skillet and brown well on all sides.
# while retaining juices transfer meet to pot
# in skillet brown ground beef
# while retaining juices transfer meet to pot
# saute onion & pepers in skillet w/ juices
# add to pot
# bring pot to boil
# Reduce heat to low, cover, simmer for 1 hour.
# serve w/ corn bread

##

I keep all my recipies in my palm pilot and with the small screen I
have had to use a very quick to read instruction style with the
smallest possible line wrapping.

Soon I hope to get them all on my webiste.

--
.-'😉) fauxascii.com ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson

Faux_Pseudo said:

_.-In rec.food.cooking, DayDreamer wrote the following -._

Quoted message said:

My first attempt at chili! And a success, too.

I have been working on a chili as well. I am on revision four at

this

Quoted message said:

time. The challange has been finding the way to make it so that both
5824 and I like it. She likes ground beef I like chunks of beef.

She

Quoted message said:

can't stand onions and bell peppers an I love them. And she likes

her

Quoted message said:

chili to have a thick gravy.

Here is what I have come up with so far.

Chili H4 ****
Servings: Fourteen (1 1/2 cups each for lunchs)
1 tbsp shortening
1 lb cubed stew meat
2 lb lean ground beef
5 cans kidney beans (drained)
1 1/2 onions, chopped
14.5 ounces chrushed tomatoes
1 (12 oz) tomatoe paste
2 - 5 fresh peppers (1 hobenaro 2 jalapino)
1 tbsp ground cumin
1 tbsp chili powder
1/2 tsp red peper
2 cans beer
500 ml red wine

You really can't call that chili, not with all those ingredients and
just one measely spoonful chili powder... and what, no garlic... phoo!

Sheldon

Looks like it's time to start the "beans vs. no beans" knock-down,
drag-out fi...errr, "vigorous discussion" again, too...

Bob M.

_.-In rec.food.cooking, Sheldon wrote the following -._

Quoted message said:

Quoted message said:

1 tbsp shortening
1 lb cubed stew meat
2 lb lean ground beef
5 cans kidney beans (drained)
1 1/2 onions, chopped
14.5 ounces chrushed tomatoes
1 (12 oz) tomatoe paste
2 - 5 fresh peppers (1 hobenaro 2 jalapino)
1 tbsp ground cumin
1 tbsp chili powder
1/2 tsp red peper
2 cans beer
500 ml red wine

You really can't call that chili, not with all those ingredients and
just one measely spoonful chili powder... and what, no garlic... phoo!

I have tried it both with and without garlic. Just didn't seem to
need it so it got removed from the list as time went by.

As for the chili powder: one could add more but between the beer,
wine, cumin and peppers you are just wasting it.

--
.-'😉) fauxascii.com ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson

I thought it was a tomato no tomato fi- um er vigorous discussion.
Lynn in Fargo
Making 4 gallons for a party tomorrow - round steak and ground pork

Faux_Pseudo said:

_.-In rec.food.cooking, DayDreamer wrote the following -._

Quoted message said:

My first attempt at chili! And a success, too.

I have been working on a chili as well. I am on revision four at

this

Quoted message said:

time. The challange has been finding the way to make it so that both
5824 and I like it. She likes ground beef I like chunks of beef.

She

Quoted message said:

can't stand onions and bell peppers an I love them. And she likes

her

Quoted message said:

chili to have a thick gravy.

Here is what I have come up with so far.

Chili H4 ****
Servings: Fourteen (1 1/2 cups each for lunchs)
1 tbsp shortening
1 lb cubed stew meat
2 lb lean ground beef
5 cans kidney beans (drained)
1 1/2 onions, chopped
14.5 ounces chrushed tomatoes
1 (12 oz) tomatoe paste
2 - 5 fresh peppers (1 hobenaro 2 jalapino)
1 tbsp ground cumin
1 tbsp chili powder
1/2 tsp red peper
2 cans beer

Sorry, but when people put beer in their chili it tastes and smells
like puke to me. I have never understood this practice.

-L.

_.-In rec.food.cooking, -L. wrote the following -._

Quoted message said:

Sorry, but when people put beer in their chili it tastes and smells
like puke to me. I have never understood this practice.

I don't mean to pry but I would probably seek medical help if you are
regularly consuming enough puke to alter the taste of other foods.

--
.-'😉) fauxascii.com ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson

Faux_Pseudo wrote:

what the beer--actually the hops--you should not smell the beer as it
usually is slowlly simmered so the alcholoh and most of teh fragrancwe
is lost--what is left is atieing together of teh flavor--it is great
also in spagetti sauce (red)

hth
peter

Sheldon said:

Faux_Pseudo said:

_.-In rec.food.cooking, DayDreamer wrote the following -._

Quoted message said:

My first attempt at chili! And a success, too.

I have been working on a chili as well. I am on revision four at

this

Quoted message said:

time. The challange has been finding the way to make it so that both
5824 and I like it. She likes ground beef I like chunks of beef.

She

Quoted message said:

can't stand onions and bell peppers an I love them. And she likes

her

Quoted message said:

chili to have a thick gravy.

Here is what I have come up with so far.

Chili H4 ****
Servings: Fourteen (1 1/2 cups each for lunchs)
1 tbsp shortening
1 lb cubed stew meat
2 lb lean ground beef
5 cans kidney beans (drained)
1 1/2 onions, chopped
14.5 ounces chrushed tomatoes
1 (12 oz) tomatoe paste
2 - 5 fresh peppers (1 hobenaro 2 jalapino)
1 tbsp ground cumin
1 tbsp chili powder
1/2 tsp red peper
2 cans beer
500 ml red wine

You really can't call that chili, not with all those ingredients and
just one measely spoonful chili powder... and what, no garlic... phoo!

Sheldon

In my opinion, it's too much hot peppers and not flavorful peppers. All
the tomatoes, wine, beer, etc. is an attempt to compensate.

Fresh peppers are not a good substitute for dried peppers, and I don't
know why.

Bob

_.-In rec.food.cooking, ilaboo wrote the following -._

Quoted message said:

what the beer--actually the hops--you should not smell the beer as it
usually is slowlly simmered so the alcholoh and most of teh fragrancwe
is lost--what is left is atieing together of teh flavor--it is great
also in spagetti sauce (red)

correct, you will not taste 'beer' but the beer will flavor the whole
thing. Which is also why I have wine in there.

--
.-'😉) fauxascii.com ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson

Wow, some really good sounding recipes were posted here - thank you to
everyone who replied. I`m anxious now to add stew meat into my chili
recipe, which I have not done before.

I`m pretty much a "follow the recipe to the letter" type of person, due
to not having alot of confidence to experiment! I need to get over that
- I think in the long run it will greatly improve my cooking skills. I`m
just so darned afraid of making a mistake and rendering a meal inedible.
Hmmm, that just gave me an idea for another thread......

_.-In rec.food.cooking, zxcvbob wrote the following -._

Quoted message said:

In my opinion, it's too much hot peppers and not flavorful peppers.

As mentioned I am limited on the peper side. As much as I would love
to throw in a belpeper and some other stuff I can't because the other
person who has to eat it won't/can't if they are in there.

Also I have an issue getting things like flavor based pepers here in
my part of virginia. I can get hot pepers which may or may not be hot
depending on where they came from and the time of year, but finding
cerano and other peppers is a pain.

--
.-'😉) fauxascii.com ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson

In article <AaA5e.289$H53.153@lakeread05>,

Faux_Pseudo said:

_.-In rec.food.cooking, ilaboo wrote the following -._

Quoted message said:

what the beer--actually the hops--you should not smell the beer as it
usually is slowlly simmered so the alcholoh and most of teh fragrancwe
is lost--what is left is atieing together of teh flavor--it is great
also in spagetti sauce (red)

correct, you will not taste 'beer' but the beer will flavor the whole
thing. Which is also why I have wine in there.

You know, I don't drink alcohol. I hate the taste of it. When my
husband makes his chili with beer in it, I can taste that hoppy, yucky
(to me) taste. He simmers it for hours so I don't think it's an issue
of it not cooking long enough. It's an issue of I don't like that taste
and I can taste it.

marcella

Faux_Pseudo said:

_.-In rec.food.cooking, zxcvbob wrote the following -._

Quoted message said:

In my opinion, it's too much hot peppers and not flavorful peppers.

As mentioned I am limited on the peper side. As much as I would love
to throw in a belpeper and some other stuff I can't because the other
person who has to eat it won't/can't if they are in there.

Also I have an issue getting things like flavor based pepers here in
my part of virginia. I can get hot pepers which may or may not be hot
depending on where they came from and the time of year, but finding
cerano and other peppers is a pain.

*Dried* peppers is what you want. Serrano and jalapenos are for eating
fresh. Check out the whole and ground dried peppers here:
<http://www.myspicer.com>

I haven't ordered from them yet because I haven't used up all the dried
peppers I bought locally a while back -- but I have used ground red
Chamayo peppers before and they make *wonderful* chili. Their heat is
rather unpredictable, so you usually have to adjust with a little
cayenne at the end.

Bob